Persimmons are small yellow-orange fruits with a meaty flesh and hard pit. The pulp of these fruits can be combined with flour, sugar, milk, eggs, and other ingredients, then baked to form persimmon pudding. This dessert more closely resembles cake than pudding. It can be served hot or cold and is more popular during the fall and winter months.
Most people prefer to make persimmon pudding from freshly gathered fruit if it is available. Persimmon trees grow in the United States, South America, and Asia, so residents of these areas often have access to this crop. Individuals in other parts of the world may rely on frozen persimmon pulp to make this dessert.
Flour, sugar, and eggs are usually added to the persimmon pulp when making this dish. A type of leavening, such as baking powder or baking soda, is also required. Some recipes may call for butter and milk, which help moisten the dry ingredients and give the finished product a thick texture.
After mixing, the batter is then placed in a baking dish and baked in the oven for around an hour. When complete, this dish will be a medium brown color and is typically slightly darker on top. Many people find it looks like a cake or brownie rather than pudding. This is because unlike most puddings, the texture of this dessert is usually rather thick and solid.
Even though it resembles cake, persimmon pudding is generally not frosted. Some people add a spoonful of whipped cream to the top of this dessert. It can also be enjoyed along with a scoop of vanilla ice cream. Whipped cream is often added when the pudding is served cold, while ice cream may be served along with a warm product. Carmel sauce could be added to the pudding whether served hot or cold.
Persimmon pudding is usually very moist in the center. The top of this pudding is also rather moist, but can be crisp around the edges. It tastes very sweet and has a distinct rich flavor that is also rather light on the stomach.
This dish is best stored at room temperature. It should be covered with plastic wrap or placed in a sealed container in order to keep it from drying out. Persimmon pudding normally keeps very well, so the dessert can be enjoyed for up to a week after it is prepared.